June 10, 2020

Vegetable Kofta - No Onion No Garlic

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Vegetable Kofta curry has 2 parts 

1. A rich gravy made using tomatoes and cashew nuts .

2. Koftas are fried dumplings using mixed vegetables and some spices .

The preparation and cooking time is a little elaborate for this particular recipe , but the final product is worth all the time that goes into the making of this Kofta Curry . 

Please don't try to rush into making this recipe .prepare it only when you have good amount of time on hand . 

There are various ways in which the Kofta can be prepared , but I am going to give you a  very very simple method with easily available ingredients in the pantry. 

Preparation Time - 40 mins
Cooking time- 30 mins
Frying Time - 20 mins
Serves- 2 to 3 

Preparation of Curry 

3 medium sized tomatoes - roughly chopped
8-10 cashews soaked in warm water
1 tsp ginger finely chopped
2 tsp garam masala powder
1 tsp red chilli powder
1/2 tsp haldi powder
2 tsp dhaniya powder / coriander powder
Pinch of sugar
1 green chilli finely chopped .
1/2 tsp jeera

  • In a wok/kadai add some 2 tsp of oil and splutter the jeera . 
  • Now sauté the tomatoes and green chilli with 1/2 tsp ginger until the tomatoes turn soft and mushy . 
  • Blend into a fine paste once the tomatoes cool down.
  • In another mixie jar , blend the cashews into a fine paste and keep aside . 
  • To prepare the gravy, heat a little 1 tablespoon oil or ghee or butter in a frying pan . 
  • Add turmeric , red chilli powder and dhaniya powder and fry it well , do it on low flame
  • and donot burn the spices .
  • Quickly pour in the tomato paste and mix it well , you will get a bright color . Allow the tomatoes paste to cook well until the oil begins to separate from the gravy . Sprinkle some water , if you feel the gravy has become dry .
  • Add the cashew paste and 1/4 cup water ; mix well . Add salt , garam masala and a pinch of sugar and cook till the raw flavor of cashews is lost . The gravy will look bright orangish and the aroma will be wafting through your kitchen . 
  • You may adjust some water and spices if you feel it is too dry or spices are less . 
  • The gravy is ready when you can see the oil has separated well and is floating on top . 
  • For the Kofta curry , the gravy has to be little watery because when we put in the koftas into the gravy , the koftas will absorb the gravy and the gravy will thicken. So adjust water accordingly while cooking .
Preparation of Koftas 


2 medium sized potatoes boiled  and peeled
1 medium carrot grated 
1 cup grated paneer 
2 to 3 finely chopped green chillies
1/2 tsp red chilli powder 
Salt as needed
Freshly chopped corriander 
1 tsp chat masala
Pinch of kala namak 
Half a lime 
1 tablespoon  maida /APF
1 tablespoon besan /gram flour 

  • Grate the boiled potatoes and set aside. 
  • In a mixing bowl, add the chopped chillies , salt , coriander, red chilli powder, chat masala,lime juice and kala namak and mix it well such that all the flavors are released nicely. 
  • Now , add the grated potatoes, carrots, paneer to the spice mixture along with maida and gram flour and mix it well and knead to a soft ball.
  • No need to add any water while kneading . The dough should not be sticky or watery..if it is a little watery add some rice flour or corn flour to absorb the moisture. 
  • Grease your palm and make small balls and refrigerate these balls for about 20 mins. 
  • Fry them on medium heat until they turn golden brown and crisp. 
  • Alternatively, you can fry them in the appe pan /paniyaram pan/aebelskeiwer pan .
  • Drain in an absorbent paper and keep aside .

Serving the Kofta Curry 
In a bowl, pour the warm curry and add 2 to 3 koftas to the gravy and pour some gravy on top of it and serve hot with naan , roti , jeera rice or pulao. 

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